Application of �Active Packaging� Technologies for the Improvement of Shelf-Life and Nutritional Quality of Fresh and Extended Shelf-Life Foods

2015 ◽  
pp. 252-259 ◽  
Author(s):  
Theodore P. Labuza ◽  
William Breene
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Active Packaging

scholarly journals Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Sudhir Singh ◽  
S. N.S. Chaurasia ◽  
Indivar Prasad Priti Khemariya ◽  
Tanweer Alam
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Storage Conditions ◽  
Life Extension ◽  
Overall Acceptability ◽  
Capsicum Annum ◽  
Functional Quality ◽  
Ambient Storage ◽  
Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

APPLICABILITY OF THE SHELF LIFE DECISION SYSTEM (SLDS) FOR CONTROL OF NUTRITIONAL QUALITY OF FROZEN VEGETABLES

2001 ◽  
pp. 275-280 ◽  
Author(s):  
M.C. Giannakourou ◽  
K. Koutsoumanis ◽  
E. Dermesonlouoglou ◽  
P.S. Taoukis
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Decision System ◽  
Life Decision

Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis)

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 757-763 ◽  
Author(s):  
Weijie Wu ◽  
Haiyan Gao ◽  
Hangjun Chen ◽  
Xiangjun Fang ◽  
Qiang Han ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chlorine Dioxide ◽  
Nutritional Quality ◽  
Combined Effects ◽  
Brassica Chinensis

Resveratrol Treatment Controls Microbial Flora, Prolongs Shelf Life, and Preserves Nutritional Quality of Fruit

2005 ◽  
Vol 53 (5) ◽  
pp. 1526-1530 ◽  
Author(s):  
Jorge Bernardo Jiménez ◽  
José María Orea ◽  
Carlos Montero ◽  
Ángel González Ureña ◽  
Elena Navas ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Microbial Flora ◽  
Resveratrol Treatment

scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

scholarly journals Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2385
Author(s):  
Olimpia Panza ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Control Fish ◽  
Natural Food ◽  
Refrigerated Storage ◽  
Pomegranate Peel ◽  
Life Tests ◽  
Potential Resource ◽  
And Control

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.

Sign in / Sign up

Export Citation Format

Share Document